Buddha Bowl

A deliciously warming meat-less meal, this Buddha Bowl is filled with hearty butterbean falafel, fragrant black rice and roasted sweet potato

INGREDIENTS

For the roasted cauliflower

1 large cauliflower, cut into small florets

2 tsp ground cumin

2 tsp turmeric

½ tsp chilli powder

4 tbsp olive oil

Salt and pepper

For the roasted sweet potato

1 large sweet potato, peeled and cut into 3cm chunks

2 tsp paprika

½ tsp chilli flakes

Olive oil, to drizzle

1 small bunch of coriander, roughly chopped

For the black rice

100g black rice, washed and drained

1 small bunch of mint, finely chopped

2 tbsp extra virgin olive oil

½ lime, juice only

For butterbean falafel

500g butterbeans, cooked and drained

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground black pepper

¼ tsp ground ginger

¼ tsp ground allspice

¼ tsp nutmeg

1 tsp salt

2 spring onions, finely sliced

2 garlic cloves, crushed

Small bunch of coriander, roughly chopped

Small bunch of flat-leaf parsley, long stems removed, roughly chopped

½ tsp baking powder

4 tbsp sesame seeds

Sunflower or vegetable oil, to fry

For the pickled vegetables

60g caster sugar

100ml rice wine vinegar

100ml water

70g red cabbage, finely shredded

1 red pepper, deseeded and finely shredded

For the marinated curly kale

100g curly kale, shredded

50ml olive oil

For the lemon tahini dressing

2 tbsp cashews

2 tbsp tahini

3 tbsp water

3 tbsp olive oil

1 lemon, juice and zest

1 garlic clove, peeled and crushed

Salt and pepper to taste

  1. For the roasted cauliflower and sweet potato, preheat the oven to Fan Plus 190°C. Place the cauliflower florets and sweet potato into two separate mixing bowls and add the remaining ingredients for each, into each bowl. Mix the vegetables well with their spices and decant each vegetable mix onto two roasting trays.  Place the trays into the oven and roast for 25 minutes. Once cooked, allow to cool and add the chopped coriander to the sweet potato. Transfer to a lidded container and refrigerate until needed.

  2. For the black rice, place the black rice into a solid steam container. Pour over enough boiling water to come 1 cm above the surface of the rice. Place the container in the Miele steam oven. Steam for 35 minutes at 100°C. Once cooked, drain through a sieve and cool quickly under cold water. Leave to drain well.

  3. Add the remaining ingredients to the rice and mix well. Transfer to a lidded container. Keep refrigerated until needed.

  4. For the pickled vegetables, make the pickling liquor by placing the sugar, vinegar, and water into a saucepan. Bring to the boil and set aside.

  5. Place the peppers and cabbage into two separate bowls and pour the pickling liquor equally over each. Cover the bowls and refrigerate until needed.

  6. For the marinated curly kale, place the kale into a mixing bowl and add the lime and olive oil. Mix well and leave in the fridge to marinade until needed.

  7. For the tahini dressing, place all the ingredients into a blender and blend until smooth. Transfer to a squeezy bottle and refrigerate until needed.

  8. For the falafel, put half of the butter beans into a food processor and blend until smooth. Add the spices, spring onions and garlic and blend again. Add the remaining butter beans and fresh herbs and pulse until combined. Roll the falafel mix into 16 small balls.

  9. Sprinkle the sesame seeds onto a small plate and use to coat both sides of the falafel. Transfer to a small tray and place into the freezer for 20 minutes to firm up.

  10. To cook the falafel, heat the oil in a medium sized frying pan and begin to shallow fry the falafels on each side for three minutes, or until golden brown. Keep covered with tin foil until ready to serve.

  11. To serve, place a large spoonful of rice into each bowl, followed by the sweet potato, cauliflower and pickles. Finally, drizzle the tahini sauce and top with the falafel balls.

Appliance tip: Save your favourite cooking settings under the User Programmes feature. This can include the cooking duration, temperature, cooking function and even the shelf level. At the touch of a button, the oven will then recall all the information required to cook your favourite dishes.

Cooking tip: Customize your Buddha bowl with a variety of wholegrains and plenty of seasonal vegetables. It’s the perfect comfort food to kick start your healthy eating regime for the New Year.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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